Day 313 in moving toward Mickey
Today’s plan was to try a new recipe for dinner, and we did. We had Shrimp and Pepper Stir-Fry. The recipe is from Betty Crocker 30 Minute Meals for Diabetes. I will share it here:
- RICE-1&1/2 c. water; 1&1/2 c. uncooked instant brown rice
- GINGER PAN SAUCE-1 T. reduced-sodium soy sauce; 1 T. water; 2 t. cornstarch; 3/4 t. ground ginger
- STIR-FRY-1 T. canola oil; 2 medium green onions, finely chopped (2 T.); 1 clove garlic, finely chopped; 1 medium red bell pepper, cut into thin strips (1&1/2 c); 1 medium green bell pepper, cut into thin strips (1&1/2 c); 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed; 1 c. halved cherry tomatoes
- In a 1-quart saucepan, heat 1&1/2 cups of water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
- Meanwhile, in a small bowl, mix sauce ingredients until smooth; set aside.
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes stirring frequently, until shrimp are pink and peppers are crisp-tender.
- Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.
Makes 4 servings. 2&1/2 carbohydrate choices
I thought t was delicious, but next time would try doubling the sauce amount. It was a little dry for my taste.
Meet you at the Kingdom!